Zucchini and Quinoa Salad With Za'atar and Herb Oil

1 week ago 7

Democracy Dies successful Darkness

4.5 (6)

By Hetty Lui McKinnon

This crockery is simply a solemnisation of peak-summer zucchini, brightened by a flavorful herb lipid and fortified by hearty quinoa. Roasting oregon grilling the rootlike brings retired its afloat saccharine and earthy flavor. The bold grassiness of za’atar marries harmoniously with zucchini’s fruity side. Cooked zucchini benefits from a deed of acerb to amplify its savoriness – present we’ve utilized reddish vino vinegar, but you could besides effort lime oregon citrus juice. Fresh maize pops with juiciness successful each mouthful. This is simply a hearty, highly shareable crockery – each the elements tin beryllium made up to a time up and assembled erstwhile acceptable to eat. If you prefer, you could grill the zucchini slices. The herb lipid tin beryllium made successful a mortar and pestle oregon successful a tiny nutrient processor/blender.

Storage: Refrigerate for up to 3 days.

Make ahead: The herb lipid tin beryllium made up to 1 time successful advance.

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From cookbook writer Hetty Lui McKinnon.

Ingredients

measuring cup

Servings: 4 (makes astir 8 cups)

For the salad

2 cups rootlike broth oregon water
1 cupful (6 1/2 ounces) quinoa
2 pounds zucchini, sliced diagonally into 1/2-inch slices
2 tablespoons extra-virgin olive oil, positive much arsenic needed
1 tablespoonful za’atar, positive much for serving
1 spoon crushed cumin
3/4 spoon good salt, divided, positive much to taste
Freshly crushed achromatic pepper
2 1/2 cups (13 ounces) caller maize kernels (from 3 cobs)
1 tablespoonful caller lime juice
1/2 spoon chili powder
1 tablespoonful reddish vino vinegar
Handful toasted sliced almonds, for serving (optional)

For the herb oil

1 cupful (1 ounce) tender caller herbs, specified arsenic flat-leaf parsley, cilantro, dill, basil, mint oregon a combination
1 tiny clove garlic
1/4 cupful extra-virgin olive oil, oregon much arsenic needed
1/2 spoon good salt

Nutritional Facts

Per serving (2 cups)

Calories
473
Fat
25 g
Saturated Fat
4 g
Carbohydrates
55 g
Sodium
782 mg
Protein
13 g
Fiber
8 g
Sugar
12 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From cookbook writer Hetty Lui McKinnon.

Tested by Matt Brooks.

Published June 19, 2023

Updated March 17, 2026